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The Full Scoop Your Coop Community Newsletter

May/June 2016

May Featured Vendor

Boyden Farm

by Mark Boyden, Owner, Boyden Farm

Boyden Farm is proud to be your featured vendor for the month of May 2016. Boyden Farm has been in operation since 1914. The Boyden family farm story continues to evolve, and we are pleased to share it with you. I, Mark Boyden, along with my wife, Lauri, and our three daughters own and operate Boyden Farm, which is a 4th-generation farm nestled in the scenic Lamoille River Valley in the town of Cambridge, Vermont. In 1914, my great-grandfather Frederick Boyden, along with his wife and nine children, moved their dairy herd from Georgia, Vermont, to the current Boyden Farm location for more productive land. They marched their dairy herd up the dirt roads to the very intersection of Routes 104 and 15 where Boyden Farm has been ever since. This was quite common back then, to relocate family dairy farms for a better way of life. Since 1997, Boyden Farm has been continuing to evolve and grow. You may be familiar with Boyden Valley Winery. My brother David and his wife, Linda, renovated one of the farm’s original heifer barns at the front of our farm property. They began the winery by producing fruit wines, and as the grapes they grew began to mature, they moved to grape wines, hard cider, iced cider, and spirits. More selections are always being added to their creative line of beverages produced on site. They are excited to celebrate 20 years of business soon.

Dairy farming, crop planting, and maple sugaring were the main focus of the farm up until the year 2000. I had joined my father, Fred Boyden, following my graduation from the University of Vermont with a degree in agriculture. Our dairy operation was in need of major modernization and growth in order to remain competitive with the current prices and demands for milk. I had always wanted to have a marketable food product other than milk that was produced directly from the farm. At this crossroads, the decision was made to sell the dairy herd and switch to beef cattle. With the local food movement just beginning to take off, I felt like this was the perfect direction for the future of our family farm, and Boyden Farm Beef began. I strive to produce very high-quality beef by feeding our cattle hay and non-GMO corn that we grow here at the farm. I believe the combination of this feed program offers a lean and delicious tasting beef product for restaurant and store consumers such as yourselves. We work hard to produce the best beef product that we can. All of us at Boyden Farm are very appreciative of Hunger Mountain Coop as well as customers like you for supporting our products and sustaining our family farm. In 2008, Lauri renovated our main hayloft barn for weddings and events. And because we are situated in the Lamoille River Valley and Smugglers Notch area, which is just north of Burlington, we receive many visitors and tourists at the farm who come for all that we have to offer. They find beauty in the historic farmland for their celebrations and enjoy our specialty wines, wood-fired maple syrup, and farmraised beef. You, too, can enjoy the sights and sounds of all that Boyden Farm has to offer year-round. Join us in the winery daily for tastings and seasonal events; sample our delicious wood-fired maple syrup in the sugarhouse; and take in the warm glowing ambiance of the barn from April through November for weddings and special events. Again, thank you so much for your patronage at Hunger Mountain Coop, and for supporting Vermont farms such as ours.

Save the Date Truckload Sale June 3-5!

by Elizabeth Jesdale, Demo Coordinator

Kafta: Lebanese-Style Beef Kebabs These can be served as patties stuffed into pita with tomato, thin-sliced red onion, butter lettuce, and a smear of Greek yogurt. They may also be charred on the grill. Ingredients • 16 oz. ground beef • ¼ cup finely chopped parsley • 2 tablespoons finely chopped sun-dried tomatoes • 2 tablespoons sweet paprika • ¼ teaspoon cayenne • ½ tablespoon ground allspice • ¾ teaspoon dried mint (or 2 teaspoons fresh) • ½ teaspoon ground cumin • ½ teaspoon ground coriander • 3 scallions, minced (fresh chives may be substituted for the scallions) • Kosher salt and freshly ground black pepper to taste Instructions In a large bowl, stir together ground beef, parsley, tomatoes, sweet paprika, cayenne, allspice, mint, cumin, coriander, scallions, salt, and pepper. Form mixture into oblong patties; sear on both sides over high heat in a cast-iron pan. After turning over, turn down heat to medium and cook through. If grilling, put on skewers and lightly char over heat and then move to the cool side of the grill to finish cooking. Serve with a side of roasted eggplant and tomatoes that have been drizzled with olive oil and garnished with minced fresh mint and scallions.

May/June Full Scoop  

Hunger Mountain Coop's May/June 2016 Full Scoop Newsletter

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